Cinnamon Peanut Brittle - water

Method

• Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer.
• Bring to a boil over medium heat.
• After it boils, stir the mixture occasionally.
• Boil the mixture until it reaches 340.
• The color should be deep golden brown.
• Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon.
• Stir in the butter until melted, then the peanuts and baking soda.
• Pour the mixture onto an oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).
• Let harden, uncovered, in a cool place, 30 to 45 minutes.
• Once cool, break the brittle into pieces.
• Store in an airtight container.